Milk Chocolate-Espresso Truffles Reviews

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users rating4/4

I made these as a Valentine's present for my boyfriend. I used Trader Joe's 'pound plus' chocolate and Cadbury cocoa. He liked the ones I rolled in toasted almonds best. I think they need a little texture like that. Next time I will make them smaller (I used about 2 tsp. per), they are very rich! And very messy to roll...they melt fast. I think I'll try a variety of coarse sugar, nuts, fancy sprinkles...yummy!

I lost the recipe and was so glad to find it here! I have made these two Christmas' in a row and they are always a hit! They are really messy to make though, so I made a few changes. I use instant french vanilla coffee and rum instead of Kahlua. I also make them in candy molds with some candy melts--that way you get the hard outer shell and the gooey inside.

So fabulous! I've made these a few times and everyone raves! I roll them sort of small and do a chocolate plate, with coated strawberries and dipped shortbread. Lovely, as mentioned, with a glass of champagne.

Loved these. I did, however use Callebaut semisweet chunks instead of milk chocolate. I then rolled them in raw sugar.(The coarse, beautiful stuff!). They were amazing both in taste and presentation. Served with fresh strawberries and champagne....heaven!